In Germany, the annual sales of garlic reach as much as 8,000 tons, earning it the title "natural antibiotic," and it even has an annual "Garlic Festival." Japan's garlic culture is also quite distinctive, with the famous garlic-producing prefecture of Aomori being filled with the aroma of garlic everywhere.
"Two little, two little, with grass growing on its head"—the answer to this riddle is the garlic we speak of. In Germany, the annual sales of garlic reach as much as 8,000 tons, earning it the title "natural antibiotic," and it even has an annual "Garlic Festival." Japan's garlic culture is also quite distinctive, with the famous garlic-producing prefecture of Aomori being filled with the aroma of garlic everywhere. Now, let's take a look at the benefits of this humble "garlic."
The Three Charms of Garlic
A professor once said, "If you want to live to be 90, garlic should be a basic component of your diet."
Charm One: Anti-inflammatory and Bactericidal
The allicin in garlic has a broad-spectrum antibacterial effect, and garlic juice can kill bacteria in a culture medium within 3 minutes. Allicin is also effective in killing various pathogenic microorganisms, including the influenza virus and the epidemic cerebrospinal meningitis virus.
Charm Two: Brain-Boosting and Intellect-Enhancing
Components in garlic combine with Vitamin B1 in the human body to produce "alliin," which can promote and enhance the effects of Vitamin B1. This helps in the oxidative energy supply from carbohydrates, providing sufficient energy for brain cells and keeping the mind sharp.
Charm Three: Preventing Cancer and Cardiovascular Diseases
Garlic can block the synthesis of carcinogenic substances—nitrosamines, inhibit the growth of cancer cells, and has a powerful lethal effect on them. Its other nickname, "the blood vessel scavenger," refers to its ability to lower blood lipids and blood viscosity, reducing the risk of diseases like heart disease and cerebral thrombosis. Additionally, garlic can also fight aging and promote hair growth.
Garlic is small, but eating too much is not beneficial
There is a saying: "Garlic has a hundred benefits, but one harm—it damages the eyes." Long-term excessive consumption of garlic can lead to blurred vision, a significant decline in eyesight, tinnitus, a dry mouth and throat, a heavy head and light feet, and a marked decline in memory. Therefore, everything should be done in moderation. Scientists believe that eating one clove of raw garlic per day is appropriate, while two or three cloves of cooked garlic should be sufficient. Garlic is small, but eating too much is not beneficial. Since the allicin responsible for its antibacterial effect is quickly deactivated by heat and salt, it is best to eat it raw without salt. Therefore, for the best health benefits, garlic should be crushed into a paste and left in the air for 10-15 minutes before consumption.
Who Should Not Eat Garlic
Patients with liver disease should avoid it. Certain components of garlic can irritate the stomach and intestines, inhibit the secretion of intestinal digestive juices, affect food digestion, and thus worsen symptoms such as nausea in hepatitis patients. Furthermore, the volatile components in garlic can reduce red blood cells and hemoglobin in the blood and may cause anemia, which is not conducive to the treatment of hepatitis.
Non-bacterial diarrhea should not be treated with garlic: When suffering from non-bacterial enteritis or diarrhea, raw garlic should not be consumed. Because the intestinal mucosa is inflamed, the pungent allicin will further stimulate the intestines, causing congestion and edema of the intestinal mucosa to worsen, promoting exudation, and aggravating the condition.
Patients with eye diseases should avoid it: According to Traditional Chinese Medicine, long-term and large consumption of garlic can "damage the liver and harm the eyes." In addition, eating a large amount of garlic in summer and autumn has the greatest impact on the eyes.